Tested till perfect Bistro Salad with Poached Eggs

Bistro Salad with Poached Eggs

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 head 1headescarole
  • 4 4eggeggs
  • 5 oz 5ozlean bacon
  • 3 tbsp 3tbspwhite wine vinegar
  • 1 1garlic clovegarlic cloves, minced
  • 3 tbsp 3tbspolive oil
  • 1/2 tsp 1/2tspeach salt and pepper
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Preparation

Trim and separate lettuce into leaves; cut each crosswise into 1/2-inch (1 cm) wide strips. Place in bowl; set aside.

Pour enough water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to gently simmer. One at a time, break eggs into small dish and gently slip into simmering water; cook for 2 to 3 minutes or until white is set and yolk is still liquid. Remove with slotted spoon and drain well.

Meanwhile, in skillet, cook bacon over medium-high heat, stirring often, for 3 minutes or until browned. Remove from heat. Stir in vinegar and garlic, scraping pan with wooden spoon; pour over lettuce. Add oil and 1/4 teaspoon (1 mL) each of the salt and pepper; toss to coat.

Divide salad among 4 bowls; top each with egg. Sprinkle with remaining salt and pepper.

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